Make ahead: bring a pot of lightly salted water to boil and add sweet potato. Cook for 8-10 minutes until sweet potato is easily pierced with a fork. Drain and let cool, then transfer to an airtight container to store overnight. Alternatively, toss sweet potatoes with 2 tablespoons melted coconut oil and roast in an oven for 25-30 minutes at 375 degrees.

Melt ghee in a large skillet over medium heat. Add onion and saute for 2-3 minutes until translucent. Add garlic and cook, stirring for 1 more minute.

Add eggs and scramble until almost done (the eggs should look like soft curds). Add spinach and saute until wilted, then add chicken sausage and sweet potatoes and saute for 2-3 more minutes. Season with salt and pepper and serve immediately with minced jalapenos.